White Chocolate-Raspberry Pie
Try a dreamy, creamy prize-winning pie from the 2010 State Fair Pie Contest with a hint of orange and mounds of fresh raspberries.
Servings 8 Servings
Ingredients
- 1 Pillsbury™ refrigerated pie crust softened as directed on box
- 5 ounces white chocolate baking squares
- 3 tablespoons milk
- 5 ounces cream cheese softened
- ½ cup powdered sugar
- ½ to 1 teaspoon grated orange peel
- 1 cup whipping cream whipped
- 3 cups fresh raspberries
Instructions
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely.
- In microwavable bowl, microwave 4 squares of the white chocolate and the milk uncovered on Medium about 2 minutes or until almost melted. Stir until melted. Cool to room temperature.
- In small bowl, beat cream cheese, powdered sugar and orange peel with electric mixer on low speed until smooth. Beat in white chocolate mixture. Fold whipped cream into white chocolate mixture. Spread in bottom of cooled baked shell. Arrange raspberries on filling.
- Melt remaining square of white chocolate; drizzle over pie. Refrigerate about 2 hours or until set. Cover and refrigerate any remaining pie.
